Cilantro. An herb peo­ple are rarely ambiva­lent about. I hap­pen to love it. Being a Cal­i­forn­ian, I sup­pose I have a nat­ural predilec­tion for it. This is an adap­ta­tion of the sauce for Fish Tacos.

Prep time: 5 min­utes
Total time: 5 min­utes
Yield: 1 c.
Spe­cial equip­ment: mini food proces­sor or Magic Bul­let

2 bunches of washed cilantro (around 1 1/2 – 2 cups). Twist off stems from bunches where leaves stop grow­ing.
3/4 c. may­on­naise (Veg­e­naise and Spec­trum offer vegan vari­eties that are GFCFSF)
3 T white wine vine­gar
1 T water (may need more if vini­a­grette is too thin)
1 tsp. lime juice
1/2 tsp. gar­lic pow­der
1/2 tsp. onion pow­der
1/2 tsp. paprika (omit for night­shade aller­gies)
1/2 tsp. cumin powder

1. In mini proces­sor, add all ingre­di­ents and process for 20–30 sec­onds until smooth. Serve over greens.